Fair warning: scones can be a bit finicky to make. The dough tends to be both dry and sticky at the same time and can be kind of hard to shape. But the good thing? This batch makes a TON (so your hard work will be rewarded with sooooo many mini scones!). And they’re kind of fun in a messy way! And regardless of how the scones look in the end, these end up being so delicious. Similar to biscuits, you can gather any scraps that didn’t quite shape up well, reform them, and reshape them. I love making a batch of these and keeping them in my freezer for when the mood for a blueberry scone strikes. Just a quick pop in the microwave and you can have a warm scone with your morning coffee. Yum. One quick note: this recipe has been on Bowl of Delicious for a while but I’ve redone and rewritten it based on feedback. Many readers didn’t have success with the recipe. Turns out I FORGOT EGGS in the original ingredients list! Mom pandemic brain, anyone? Anyway, if you’ve come here before and tried to make this recipe without success, I hope you give it another try. And just to reiterate, I love getting feedback of all kinds from my readers, so if you ever have an issue with one of my recipes please don’t hesitate to reach out!
Ingredients and Substitutions
Blueberries – I prefer using fresh, as frozen can give a purple color throughout since they are wetter/juicier, but frozen can be used if needed. You can use other berries in this recipe as well. All-purpose flour Baking Powder Salt Sugar Butter – I used salted butter, but you can use unsalted with additional added salt if you like. Lemon zest – this is optional, but lemon and blueberry flavors just go so well together! Adding the lemon zest gives these mini scones a little zing. Eggs Milk or half-and-half – heavy cream is a bit too heavy for these. You can use buttermilk, but if you do, swap out the baking powder for baking soda, as the buttermilk has an acidic ingredient which will activate the soda. Sugar for topping scones – this is optional, but gives the exterior a nice crunch. You can use white or turbinado (raw) sugar for this.
How to make Mini Blueberry Scones
First, mix the dry ingredients (flour, baking powder, salt, and sugar) together in a large bowl. Cut cold butter into cubes. Then, using your hands, incorporate the cold butter into the flour mixture by smushing the cubes with the flour with your hands, until the texture is rather crumbly and you have butter pieces no larger than peas. Now for the blueberries. You’ll want to start with pretty dry blueberries, so after washing them, pat the blueberries dry with a paper towel. Then toss them to coat in a little more flour. Finally, add the blueberries – and any extra flour – into the flour and butter mixture from before and mix together. In a separate small bowl or measuring cup, beat the eggs with the milk, along with some lemon zest if you’re using it. Then, make a well in the center of the blueberry and flour mixture and pour the egg/milk mixture into the well. Mix it together gently until there is no dry flour left, taking care not to smush the blueberries. The dough should hold its shape well when smushed together, but not be so wet that it sticks to your hands (see photo for reference). If it’s too dry, you can add a little more milk as needed. Now it’s time to shape the scones! Transfer the dough to a well-floured surface. It may be a bit crumbly – that’s OK. You’ll use your hands (or a roller) to press and shape the dough into a rectangle or square about a half-inch to three-quarters of an inch thick. Some blueberries may squish, but try to be gentle. Then, use a sharp knife or pizza cutter to cut small triangles. Now for the final step. Place the mini blueberry scones onto a parchment covered baking sheet (or two). Then, brush with some milk and, if you like, sprinkle some sugar on top (which will give it a crunchy crust). Bake, cool, and enjoy!
How to freeze mini blueberry scones
These scones freeze really well! I like to allow them to cool completely, then transfer them to a zip-top bag and store in the freezer for about three months. After than, they risk freezer burn. They never last that long in my house, though! Just pop a couple in the microwave for about 30 seconds and you’ll have a warm, fresh scone to enjoy with coffee or tea whenever the mood strikes.
Can I use buttermilk instead of milk in these scones?
Sure! But with one caveat – you should use baking soda instead of baking powder. Baking soda needs acidity to activate, and buttermilk is acidic. These Irish Soda Bread Scones use buttermilk in this way. I’m a huge fan of buttermilk powder, since it stays good in your pantry for far longer than fresh buttermilk.
Other baked treats!
If you liked these mini blueberry scones, be sure to try out some of these other baking recipes! You can find all of Bowl of Delicious’s Dessert and Baking Recipes Here.
Blueberry banana oat muffins Irish Soda Bread Scones Olive Oil Lemon Cake Spiced Apple Cake
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